Defrost Vegetable and stick blend/ puree. Mix together with Chicken Mince and BBQ Sauce. Add Salt and Pepper to taste, and garlic and chilli if wanted. Lightly spay muffin or cupcake tin with cooking spray. Using tablespoon fill each muffin tin and bake in oven 180 (C) cook for 15-20 mins. Serve on spaghetti pasta with a tomato, basil & garlic sauce.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4|
|Calories from Fat: 115 (39%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 129mg||40 %|
|Sodium 295.5mg||10 %|
|Potassium 1052mg||28 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 11.8g|
|Protein 30.1g||43 %|
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Calories per serving: 295
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